Lamb Chops With Vegetable Gravy

By Nancygirl on January 21, 2007

100.00%;

1 Reviews

Photo by kiwidutch

Prep Time: 35 mins

Total Time: 1 hr 25 mins

Servings: 6

Photo by kiwidutch

About This Recipe

"This is a GH recipe that is a unique way to have lamb. I have also done
this with bone-in pork chops. It's very simple and goes well with rice
or potato. The gravy is delicious and a great way to sneak veggies into
your kids!"

Ingredients

6
shoulder lamb chops, 3/4 " thick
( I've used loin lamb chops too)

1/4 teaspoon
pepper
( to taste)

3/4 teaspoon
salt
( to taste)

3 tablespoons
flour

1/4 cup canola oil or 1/4 cup
olive oil

1 cup
carrot, chopped

1/2 cup
onion, chopped

1/2 cup
celery, chopped

1
garlic clove, minced

1/2 cup
dry red wine

2
tomatoes, peeled, seeded and diced

1
beef bouillon cube

1
bay leaf

1/2 teaspoon
thyme leaves

1/4 teaspoon
ground allspice

Directions

Sprinkle chops with salt & pepper and dredge in flour.

In a 12" skillet over med-high heat add oil and brown chops a few at a time until browned on both sides. Remove to a warm platter.

Now in drippings cook carrot, onion, celery, and garlic 5 minutes

Add wine , tomatoes, boullion, bay, thyme, and allspice.

Add chops.

Bring to a boil, reduce heat to low and simmer 50 minutes or until chops are tender, turning once.

Remove bay leaf and any bones that are loose.

Remove chops to serving platter.

Pour veggie mixture into the blender, skim fat, blend until smooth ( the kids will never know!) Return to pan and give a quick boil to thicken. An immersion blender works well here.